CN107955708A - A kind of flavoring banana essence and preparation method thereof - Google Patents
A kind of flavoring banana essence and preparation method thereof Download PDFInfo
- Publication number
- CN107955708A CN107955708A CN201711178410.5A CN201711178410A CN107955708A CN 107955708 A CN107955708 A CN 107955708A CN 201711178410 A CN201711178410 A CN 201711178410A CN 107955708 A CN107955708 A CN 107955708A
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- banana
- flavoring
- essence
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- flavoring banana
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- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000005561 Musa balbisiana Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract description 87
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 64
- 229940002010 banana extract Drugs 0.000 claims abstract description 37
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000000874 microwave-assisted extraction Methods 0.000 claims abstract description 36
- 239000003205 fragrance Substances 0.000 claims abstract description 34
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 claims abstract description 24
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 claims abstract description 22
- PQLMXFQTAMDXIZ-UHFFFAOYSA-N isoamyl butyrate Chemical compound CCCC(=O)OCCC(C)C PQLMXFQTAMDXIZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000000605 extraction Methods 0.000 claims abstract description 18
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000019502 Orange oil Nutrition 0.000 claims abstract description 12
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000005119 centrifugation Methods 0.000 claims abstract description 12
- 229940117955 isoamyl acetate Drugs 0.000 claims abstract description 12
- 239000010502 orange oil Substances 0.000 claims abstract description 12
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229940094941 isoamyl butyrate Drugs 0.000 claims abstract description 11
- 239000011347 resin Substances 0.000 claims description 26
- 229920005989 resin Polymers 0.000 claims description 26
- 108010059892 Cellulase Proteins 0.000 claims description 24
- 229940106157 cellulase Drugs 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 23
- 108090000790 Enzymes Proteins 0.000 claims description 19
- 102000004190 Enzymes Human genes 0.000 claims description 19
- 229940088598 enzyme Drugs 0.000 claims description 19
- 238000010521 absorption reaction Methods 0.000 claims description 17
- 239000006228 supernatant Substances 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000003480 eluent Substances 0.000 claims description 13
- 238000012545 processing Methods 0.000 claims description 11
- 238000010828 elution Methods 0.000 claims description 10
- 238000001556 precipitation Methods 0.000 claims description 9
- 238000001179 sorption measurement Methods 0.000 claims description 9
- 239000008367 deionised water Substances 0.000 claims description 8
- 229910021641 deionized water Inorganic materials 0.000 claims description 8
- 235000019441 ethanol Nutrition 0.000 claims description 8
- 239000000126 substance Substances 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 29
- 235000013399 edible fruits Nutrition 0.000 description 16
- 238000012360 testing method Methods 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 239000012141 concentrate Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000011149 active material Substances 0.000 description 5
- 235000021022 fresh fruits Nutrition 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 239000013068 control sample Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 210000000170 cell membrane Anatomy 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- CFNJLPHOBMVMNS-UHFFFAOYSA-N pentyl butyrate Chemical compound CCCCCOC(=O)CCC CFNJLPHOBMVMNS-UHFFFAOYSA-N 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 description 1
- VVUMWAHNKOLVSN-UHFFFAOYSA-N 2-(4-ethoxyanilino)-n-propylpropanamide Chemical compound CCCNC(=O)C(C)NC1=CC=C(OCC)C=C1 VVUMWAHNKOLVSN-UHFFFAOYSA-N 0.000 description 1
- DKPFZGUDAPQIHT-UHFFFAOYSA-N Butyl acetate Natural products CCCCOC(C)=O DKPFZGUDAPQIHT-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000001111 citrus aurantium l. leaf oil Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005672 electromagnetic field Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- FQMZVFJYMPNUCT-UHFFFAOYSA-N geraniol formate Natural products CC(C)=CCCC(C)=CCOC=O FQMZVFJYMPNUCT-UHFFFAOYSA-N 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Mycology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of flavoring banana essence and preparation method thereof, it is related to technical field of food additives.Wherein flavoring banana essence includes the component of following percentage by weight：Isoamyl acetate 15 20%；Isoamyl butyrate 5 8%；Ethyl butyrate 1 2%；Ethyl acetate 0.5 2%；Ethyl hexanoate 0.5 2%；Vanillic aldehyde 1 2%；Orange oil 1 2%；Banana extract 5 10%；Ethanol is supplied to 100%.Banana extract is added inside flavoring banana essence so that the fragrance of essence is more life-like, has nature, pure and fresh, soft texture, and banana extract also includes the nutritional ingredients such as some trace element, vitamins and amino acid, can supplement the nutrition of human body；Banana extract is extracted by enzymolysis, Microwave Extraction, centrifugation, absorb-elute and concentration step, whole extraction process has that operation temperature is low, heated time is short, reduces the loss of aroma substance；Concentrated using vacuum and low temperature and improve concentrated, stable, the release time of fragrance can be extended.
Description
Technical field
The present invention relates to technical field of food additives, more specifically, it relates to a kind of flavoring banana essence and its preparation side
Method.
Background technology
Fruit essence is the weight that market scale is larger in food additives large family in the food industry using relatively broad
One of member is wanted, baking, occupying main status in the processing industry such as beverage, dairy products, with the improvement of people's living standards,
Flourishing for World of Food processing industry, it is also higher and higher to the quality requirements of food, it is natural, green while mouthfeel is met
Therefore color, the product of health, come from as the mainstream of consumption the natural fruit essence of nature, taste and are increasingly subject to the country
The favor of outer food manufacturer.
A kind of Water-soluble banana essence is disclosed in the Chinese invention patent of Publication No. CN103666762A, with weight
Component meter includes：40-50 parts of ethyl butyrate, 15-30 parts of amyl butyrate, 5-9 parts of caryophyllus oil, 150-200 parts of ethanol, vanillon
0.2-0.6 parts, 3-8 parts of ethyl acetate, 8-15 parts of butyl acetate, 8-15 parts of orange oil, 20-30 parts of glycerine, isoamyl acetate 10-
20 parts, 0.5-1 parts of vanillic aldehyde, 0.5-1 parts of petit grain oil, 0.2-0.5 parts of leaf-alcohol, 0.2-0.6 parts of geranyl formate, distilled water 50-
60 parts.
Most of raw material used in above-mentioned Water-soluble banana essence is made by the method for chemical synthesis, first,
There are hidden danger in terms of security；Second, various material matchings are improper when essence is modulated, cause essence fragrance compared with fresh fruit
Have differences, although main aromatic components are identical, aroma strength is big, and odor type is dull, and fragrance degrees of coordination is poor, lacks nature, clear
Newly, soft texture.
It is, therefore, desirable to provide a kind of new scheme solves the above problems.
The content of the invention
In view of the deficienciess of the prior art, the purpose of the present invention one is to provide a kind of flavoring banana essence, by essence
In add the banana extract of extraction, to solve the above problems, it is true to nature, lasting, pure and fresh, natural, soft excellent with fragrance
Point.
To achieve the above object one, the present invention provides following technical solution：
A kind of flavoring banana essence, includes the component of following percentage by weight：
Isoamyl acetate 15-20%；
Isoamyl butyrate 5-8%；
Ethyl butyrate 1-2%；
Ethyl acetate 0.5-2%；
Ethyl hexanoate 0.5-2%；
Vanillic aldehyde 1-2%；
Orange oil 1-2%；
Banana extract 5-10%；
Ethanol is supplied to 100%.
Through the above technical solutions, banana extract being added inside flavoring banana essence so that the fragrance of essence is more life-like,
Fragrance is substantially not present difference compared with fresh fruit, has nature, pure and fresh, soft texture.And the banana for passing through concentration
Extract concentrations higher, the release to fragrance have certain prolongation effect, and banana extract is also comprising some trace elements, dimension life
The nutritional ingredient such as element and amino acid, can supplement the nutrition of human body.
The purpose of the present invention two is to provide a kind of preparation method of flavoring banana essence, using the flavoring banana essence of this method preparation
Have the advantages that fragrance is true to nature, lasting, pure and fresh, natural, soft.
To achieve the above object two, the present invention provides following technical solution：
A kind of preparation method of flavoring banana essence, comprises the following steps：
(1) digest：Ripe banana is removed the peel, is smashed to pieces using mixer, adds deionized water, enzyme source is added, in 45-55 DEG C of temperature
10-12h, mixing speed 40-60r/min are digested under degree while stirring；
(2) Microwave Extraction：Raw material after processing in step (1) is transferred in Microwave Extraction device, continue plus equivalent go from
Sub- water, opens Microwave Extraction device and is extracted；
(3) centrifuge：The raw material obtained in step (2) is subjected to centrifugal treating, centrifugal speed 10000-12000r/min, centrifugation
Time is 60-90min, is then filtered to remove precipitation, obtains supernatant；
(4) absorb-elute：Take the supernatant obtained by step (3), by adsorbing resin, fragrance is attached to absorption resin surface,
Then the resin after absorption is eluted with ethanol solution, collects eluent；
(5) concentrate：By the eluent that step (4) obtains, progress water-bath is dense under conditions of vacuum is 0.075-0.090MPa
Contracting, obtains banana extract；
(6) mix：By isoamyl acetate, isoamyl butyrate, ethyl butyrate, ethyl acetate, ethyl hexanoate, vanillic aldehyde, orange oil,
Ethanol and banana extract mixing, stir evenly, obtain flavoring banana essence.
Through the above technical solutions, digesting banana pulp using enzyme source, cell membrane is destroyed so that the nutrition of cell interior
Material and aroma substance overflow, and the cell membrane of banana further ruptures under the action of microwave field, and the electromagnetic field that microwave produces can
The speed for accelerating the component such as nutriment and aroma substance to be spread to aqueous solution interface, improves extraction efficiency；Made again by centrifuging
Supernatant is obtained with removing precipitation.Since aroma substance is organic matter, organic solvent is soluble in, is adsorbed by adsorbing resin
Concentrating and separating, aroma substance is attached to absorption resin surface, then is eluted with ethanol solution so that nutriment and fragrance thing
Matter is dissolved in ethanol solution.
When being used for food processing due to flavoring banana essence, additive amount is only 0.1-0.3%, and vacuum concentration is avoided in extract
Active material is aoxidized, and improves concentrated, stable, and the banana extract after concentration improves fragrance level, can extend fragrance
Release time.Banana extract is added inside flavoring banana essence so that the fragrance of essence is more life-like, fragrant compared with fresh fruit
Taste is substantially not present difference, has nature, pure and fresh, soft texture.Whole extraction process has that operation temperature is low, heated time
The features such as short, energy consumption is lacked, banana extract is set not only to have maintained natural characteristic, but also reduce production cost.
Further, the enzyme source is cellulase.
Through the above technical solutions, cellulase is used to destroy cell membrane so that the nutriment and fragrance of cell interior
Material overflows.
Further, the weight ratio of the cellulase and banana is (0.8-1.6)：100.
Through the above technical solutions, find that, with the increase of cellulose enzyme amount, the degree of hydrolysis of banana pulp is not by research
Disconnected to rise, when cellulase additive amount exceedes certain value, degree of hydrolysis increase is slow, it is contemplated that economic benefit, cellulase and
The percentage by weight of banana is (0.8-1.6)：100 is preferable.
Further, Microwave Extraction temperature is 40-50 DEG C, microwave power 2-3kW in the step (2), extraction time
For 5-15min.
Through the above technical solutions, extracting at a lower temperature, the inactivation of cellulase, cellulase are on the one hand avoided
Coordinate Microwave Extraction, improve recovery rate, and avoid damage active material, reduce the loss of aroma substance.
Further, adsorption rate when in the step (4) by adsorbing resin is 250-300mL/min.
Through the above technical solutions, being conducive to aroma substance is attached to absorption resin surface, loss is reduced.
Further, in the step (4) ethanol solution mass concentration >=95%, elution speed 100-150mL/
min。
Through the above technical solutions, so that nutriment and aroma substance are dissolved in ethanol solution.
Further, bath temperature is 40-60 DEG C in the step (5).
Through the above technical solutions, low temperature concentration reduces fragrance loss, damage active material is avoided.
Flavoring banana essence in the application can apply in the food processings such as beverage, candy, baking, dairy products.
In conclusion the invention has the advantages that：
(1) banana extract is added inside flavoring banana essence so that the fragrance of essence is more life-like, the fragrance compared with fresh fruit
Be substantially not present difference, have nature, pure and fresh, soft texture, banana extract also comprising some trace element, vitamins and
The nutritional ingredients such as amino acid, can supplement the nutrition of human body；
(2) banana extract, whole extraction process tool are extracted by enzymolysis, Microwave Extraction, centrifugation, absorb-elute and concentration step
Have the advantages that operation temperature is low, heated time is short, energy consumption is few, and reduce the loss of aroma substance, extract banana
Thing had not only maintained natural characteristic, but also reduced production cost；
(3) avoid the active material in extract from being aoxidized using vacuum and low temperature concentration, improve concentrated, stable, the perfume (or spice) after concentration
Any of several broadleaf plants extract improves fragrance level, can extend the release time of fragrance.
Brief description of the drawings
Fig. 1 is the process flow chart of the present invention.
Embodiment
With reference to the accompanying drawings and examples, the present invention will be described in detail.
Embodiment 1：As shown in Figure 1, a kind of flavoring banana essence, each component and its corresponding percentage by weight are as shown in table 1, and
Acquisition is made by the steps：
(1) digest：Ripe banana is removed the peel, is smashed to pieces using mixer, adds deionized water, adds enzyme source, enzyme source is fiber
The weight ratio of plain enzyme, cellulase and banana is 0.8：100, digest 10-12h, stirring speed while stirring at a temperature of 45-55 DEG C
Spend for 40-60r/min；
(2) Microwave Extraction：Raw material after processing in step (1) is transferred in Microwave Extraction device, continue plus equivalent go from
Sub- water, opens Microwave Extraction device and is extracted, Microwave Extraction temperature is 40 DEG C, microwave power 2kW, and extraction time is
5min；
(3) centrifuge：The raw material obtained in step (2) is subjected to centrifugal treating, centrifugal speed 10000-12000r/min, centrifugation
Time is 60-90min, is then filtered to remove precipitation, obtains supernatant；
(4) absorb-elute：The supernatant obtained by step (3) is taken, by adsorbing resin, adsorption rate 250mL/min, makes fragrance
Absorption resin surface is attached to, then the resin after absorption is eluted with ethanol solution, the mass concentration of ethanol solution is
95%, elution speed 100mL/min, collect eluent；
(5) concentrate：By the eluent that step (4) obtains, progress water-bath is dense under conditions of vacuum is 0.075-0.090MPa
Contracting, bath temperature are 40 DEG C, obtain banana extract；
(6) mix：By isoamyl acetate, isoamyl butyrate, ethyl butyrate, ethyl acetate, ethyl hexanoate, vanillic aldehyde, orange oil,
Ethanol and banana extract mixing, then stir 30min to stirring evenly under conditions of 300r/min, obtain flavoring banana essence.
Embodiment 2-5：A kind of flavoring banana essence, is with the difference of embodiment 1, each component and its corresponding weight hundred
Divide than as shown in table 1.
Each component and its percentage by weight in 1 embodiment 1-5 of table
Embodiment 6：A kind of flavoring banana essence, is with the difference of embodiment 1, the weight of step (1) cellulase and banana
Amount is than being 0.4：100.
Embodiment 7：A kind of flavoring banana essence, is with the difference of embodiment 1, step (1) cellulase and banana
Weight ratio be 1.2：100.
Embodiment 8：A kind of flavoring banana essence, is with the difference of embodiment 1, step (1) cellulase and banana
Weight ratio be 1.6：100.
Embodiment 9：A kind of flavoring banana essence, is with the difference of embodiment 1, step (1) cellulase and banana
Weight ratio be 2：100.
Embodiment 10：A kind of flavoring banana essence, is with the difference of embodiment 1, and Microwave Extraction temperature is in step (2)
45 DEG C, microwave power 2.5kW, extraction time 10min.
Embodiment 11：A kind of flavoring banana essence, is with the difference of embodiment 1, and Microwave Extraction temperature is 50 in step (2)
DEG C, microwave power 3kW, extraction time 15min.
Embodiment 12：A kind of flavoring banana essence, is with the difference of embodiment 11, and Microwave Extraction temperature is 60 in step (2)
℃。
Embodiment 13：A kind of flavoring banana essence, is with the difference of embodiment 1, and adsorption rate is in step (4)
275mL/min。
Embodiment 14：A kind of flavoring banana essence, is with the difference of embodiment 1, and adsorption rate is in step (4)
300mL/min。
Embodiment 15：A kind of flavoring banana essence, is with the difference of embodiment 1, the quality of ethanol solution in step (4)
Concentration is 90%, elution speed 120mL/min.
Embodiment 16：A kind of flavoring banana essence, is with the difference of embodiment 1, the quality of ethanol solution in step (4)
Concentration is 96%, elution speed 140mL/min.
Embodiment 17：A kind of flavoring banana essence, is with the difference of embodiment 1, the quality of ethanol solution in step (4)
Concentration is 97%, elution speed 150mL/min.
Embodiment 18：A kind of flavoring banana essence, is with the difference of embodiment 1, and bath temperature is 50 in step (5)
℃。
Embodiment 19：A kind of flavoring banana essence, is with the difference of embodiment 1, and bath temperature is 60 in step (5)
℃。
Comparative example 1：A kind of flavoring banana essence, is with the difference of embodiment 1, does not add banana extract.
Comparative example 2：A kind of flavoring banana essence, is with the difference of embodiment 1, and acquisition is made by the steps：
(1) digest：Ripe banana is removed the peel, adds deionized water, adds enzyme source, enzyme source be cellulase, cellulase and
The percentage by weight of banana is 0.8：100, digest 10-12h, mixing speed 40-60r/ while stirring at a temperature of 45-55 DEG C
min；
(3) centrifuge：The raw material obtained in step (1) is subjected to centrifugal treating, centrifugal speed 10000-12000r/min, centrifugation
Time is 60-90min, is then filtered to remove precipitation, obtains supernatant；
(4) absorb-elute：The supernatant obtained by step (3) is taken, by adsorbing resin, adsorption rate 250mL/min, makes fragrance
Absorption resin surface is attached to, then the resin after absorption is eluted with ethanol solution, the mass concentration of ethanol solution is
95%, elution speed 100mL/min, collect eluent；
(5) concentrate：By the eluent that step (4) obtains, progress water-bath is dense under conditions of vacuum is 0.075-0.090MPa
Contracting, bath temperature are 40 DEG C, obtain banana extract；
(6) mix：By isoamyl acetate, isoamyl butyrate, ethyl butyrate, ethyl acetate, ethyl hexanoate, vanillic aldehyde, orange oil,
Ethanol and banana extract mixing, then stir 30min to stirring evenly under conditions of 300r/min, obtain flavoring banana essence.
Comparative example 3：A kind of flavoring banana essence, is with the difference of embodiment 1, and acquisition is made by the steps：
(1) digest：Ripe banana is removed the peel, adds deionized water, adds enzyme source, enzyme source be cellulase, cellulase and
The percentage by weight of banana is 0.8：100, digest 10-12h, mixing speed 40-60r/ while stirring at a temperature of 45-55 DEG C
min；
(2) Microwave Extraction：Raw material after processing in step (1) is transferred in Microwave Extraction device, continue plus equivalent go from
Sub- water, opens Microwave Extraction device and is extracted, Microwave Extraction temperature is 40 DEG C, microwave power 2kW, and extraction time is
5min；
(3) filter：The raw material obtained in step (2) is filtered to remove precipitation, obtains supernatant；
(4) absorb-elute：The supernatant obtained by step (3) is taken, by adsorbing resin, adsorption rate 250mL/min, makes fragrance
Absorption resin surface is attached to, then the resin after absorption is eluted with ethanol solution, the mass concentration of ethanol solution is
95%, elution speed 100mL/min, collect eluent；
(5) concentrate：By the eluent that step (4) obtains, progress water-bath is dense under conditions of vacuum is 0.075-0.090MPa
Contracting, bath temperature are 40 DEG C, obtain banana extract；
(6) mix：By isoamyl acetate, isoamyl butyrate, ethyl butyrate, ethyl acetate, ethyl hexanoate, vanillic aldehyde, orange oil,
Ethanol and banana extract mixing, then stir 30min to stirring evenly under conditions of 300r/min, obtain flavoring banana essence.
Comparative example 4：A kind of flavoring banana essence, is with the difference of embodiment 1, and acquisition is made by the steps：
(1) digest：Ripe banana is removed the peel, adds deionized water, adds enzyme source, enzyme source be cellulase, cellulase and
The percentage by weight of banana is 0.8：100, digest 10-12h, mixing speed 40-60r/ while stirring at a temperature of 45-55 DEG C
min；
(2) Microwave Extraction：Raw material after processing in step (1) is transferred in Microwave Extraction device, continue plus equivalent go from
Sub- water, opens Microwave Extraction device and is extracted, Microwave Extraction temperature is 40 DEG C, microwave power 2kW, and extraction time is
5min；
(3) centrifuge：The raw material obtained in step (2) is subjected to centrifugal treating, centrifugal speed 10000-12000r/min, centrifugation
Time is 60-90min, is then filtered to remove precipitation, obtains supernatant；
(5) concentrate：By the supernatant that step (3) obtains, progress water-bath is dense under conditions of vacuum is 0.075-0.090MPa
Contracting, bath temperature are 40 DEG C, obtain banana extract；
(6) mix：By isoamyl acetate, isoamyl butyrate, ethyl butyrate, ethyl acetate, ethyl hexanoate, vanillic aldehyde, orange oil,
Ethanol and banana extract mixing, then stir 30min to stirring evenly under conditions of 300r/min, obtain flavoring banana essence.
Comparative example 5：A kind of flavoring banana essence, is with the difference of embodiment 1, and acquisition is made by the steps：
(1) digest：Ripe banana is removed the peel, adds deionized water, adds enzyme source, enzyme source be cellulase, cellulase and
The percentage by weight of banana is 0.8：100, digest 10-12h, mixing speed 40-60r/ while stirring at a temperature of 45-55 DEG C
min；
(2) Microwave Extraction：Raw material after processing in step (1) is transferred in Microwave Extraction device, continue plus equivalent go from
Sub- water, opens Microwave Extraction device and is extracted, Microwave Extraction temperature is 40 DEG C, microwave power 2kW, and extraction time is
5min；
(3) centrifuge：The raw material obtained in step (2) is subjected to centrifugal treating, centrifugal speed 10000-12000r/min, centrifugation
Time is 60-90min, is then filtered to remove precipitation, obtains supernatant；
(4) absorb-elute：The supernatant obtained by step (3) is taken, by adsorbing resin, adsorption rate 250mL/min, makes fragrance
Absorption resin surface is attached to, then the resin after absorption is eluted with ethanol solution, the mass concentration of ethanol solution is
95%, elution speed 100mL/min, collect eluent；
(5) concentrate：The eluent that step (4) obtains is subjected to water-bath concentration in atmosphere, bath temperature is 40 DEG C, obtains banana
Extract；
(6) mix：By isoamyl acetate, isoamyl butyrate, ethyl butyrate, ethyl acetate, ethyl hexanoate, vanillic aldehyde, orange oil,
Ethanol and banana extract mixing, then stir 30min to stirring evenly under conditions of 300r/min, obtain flavoring banana essence.
Comparative example 6：A kind of flavoring banana essence, is with the difference of embodiment 1, and acquisition is made by the steps：
(1) digest：Ripe banana is removed the peel, adds deionized water, adds enzyme source, enzyme source be cellulase, cellulase and
The percentage by weight of banana is 0.8：100, digest 10-12h, mixing speed 40-60r/ while stirring at a temperature of 45-55 DEG C
min；
(2) Microwave Extraction：Raw material after processing in step (1) is transferred in Microwave Extraction device, continue plus equivalent go from
Sub- water, opens Microwave Extraction device and is extracted, Microwave Extraction temperature is 40 DEG C, microwave power 2kW, and extraction time is
5min；
(3) centrifuge：The raw material obtained in step (2) is subjected to centrifugal treating, centrifugal speed 10000-12000r/min, centrifugation
Time is 60-90min, is then filtered to remove precipitation, obtains supernatant；
(4) absorb-elute：The supernatant obtained by step (3) is taken, by adsorbing resin, adsorption rate 250mL/min, makes fragrance
Absorption resin surface is attached to, then the resin after absorption is eluted with ethanol solution, the mass concentration of ethanol solution is
95%, elution speed 100mL/min, it is banana extract to collect eluent；
(6) mix：By isoamyl acetate, isoamyl butyrate, ethyl butyrate, ethyl acetate, ethyl hexanoate, vanillic aldehyde, orange oil,
Ethanol and banana extract mixing, then stir 30min to stirring evenly under conditions of 300r/min, obtain flavoring banana essence.
Test sensory evaluation experiment
Test specimen：Using the flavoring banana essence obtained in embodiment 1-19 as test specimen 1-19, using being obtained in comparative example 1-6
Test specimen 1-19 and control sample 1-6 is applied in fruit drink, addition by the flavoring banana essence obtained as control sample 1-6
Measure as the 0.3% of fruit drink, be 1-25 groups by fruit drink number consecutively.
Test method：The healthy population case 2500 for randomly selecting 18-35 Sui of areal is used as volunteer, average
Be divided into 25 groups, evaluation marking carried out to the fragrance of fruit drink, standards of grading are as shown in table 2, give up every group 5 values of maximum with
And 5 minimum values, it is remaining to take its average value.
2 standards of grading of table
Result of the test：The appraisal result of 1-25 group fruit drinks is as shown in table 3.From table 2 and table 3, pass through enzymolysis, microwave
Extraction, centrifugation, absorb-elute and concentration step extraction banana extract, whole extraction process operation temperature is low, heated time is short,
Energy consumption is few, and reduces the loss of aroma substance, banana extract had both been maintained natural characteristic, in flavoring banana essence
The inside adds banana extract so that the fragrance of flavoring banana essence is more life-like, and fragrance is substantially not present difference compared with fresh fruit
It is different, there is nature, pure and fresh, soft texture.
The appraisal result of 3 1-25 group fruit drinks of table
Test the experiment of two aroma release times
Test specimen：Using the flavoring banana essence obtained in embodiment 1-19 as test specimen 1-19, using being obtained in comparative example 1-6
Test specimen 1-19 and control sample 1-6 is applied in fruit drink, addition by the flavoring banana essence obtained as control sample 1-6
Measure as the 0.3% of fruit drink, be 1-25 groups by fruit drink number consecutively.
Test method：Every group of 1-25 group fruit drinks etc. are measured into 10 parts of samples, are placed in room temperature, sterile, clean room
Under interior environment, opening allows it to distribute fragrance naturally, until fruit drink fragrance substantially completely disappears, record fruit drink fragrance is released
The time is put, gives up every group of maximum and minimum value, it is remaining to take its average value.
Result of the test：The aroma release time of 1-25 group fruit drinks is as shown in table 4.As shown in Table 4, by enzymolysis,
Microwave Extraction, centrifugation, absorb-elute and concentration step extraction banana extract, when whole extraction process operation temperature is low, heated
Between it is short, reduce the loss of aroma substance, using vacuum and low temperature concentration avoid the active material in extract from being aoxidized, improve it is dense
Contracting stability, the banana extract after concentration improve fragrance level, can significantly extend the release time of fragrance.
The aroma release time of 4 1-25 group fruit drinks of table
The above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-described embodiment,
All technical solutions belonged under thinking of the present invention belong to protection scope of the present invention.It should be pointed out that for the art
For those of ordinary skill, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (8)
1. a kind of flavoring banana essence, it is characterised in that include the component of following percentage by weight：
Isoamyl acetate 15-20%；
Isoamyl butyrate 5-8%；
Ethyl butyrate 1-2%；
Ethyl acetate 0.5-2%；
Ethyl hexanoate 0.5-2%；
Vanillic aldehyde 1-2%；
Orange oil 1-2%；
Banana extract 5-10%；
Ethanol is supplied to 100%.
2. a kind of preparation method of flavoring banana essence, it is characterised in that comprise the following steps：
（1）Enzymolysis：Ripe banana is removed the peel, is smashed to pieces using mixer, adds deionized water, enzyme source is added, in 45-55 DEG C of temperature
10-12h, mixing speed 40-60r/min are digested under degree while stirring；
（2）Microwave Extraction：By step（1）Raw material after middle processing is transferred in Microwave Extraction device, continue plus equivalent go from
Sub- water, opens Microwave Extraction device and is extracted；
（3）Centrifugation：By step（2）The raw material of middle acquisition carries out centrifugal treating, centrifugal speed 10000-12000r/min, centrifugation
Time is 60-90min, is then filtered to remove precipitation, obtains supernatant；
（4）Absorb-elute：Take step（3）The supernatant of gained, by adsorbing resin, makes fragrance be attached to absorption resin surface,
Then the resin after absorption is eluted with ethanol solution, collects eluent；
（5）Concentration：By step（4）It is dense that obtained eluent carries out water-bath under conditions of vacuum is 0.075-0.090MPa
Contracting, obtains banana extract；
（6）Mixing：By isoamyl acetate, isoamyl butyrate, ethyl butyrate, ethyl acetate, ethyl hexanoate, vanillic aldehyde, orange oil,
Ethanol and banana extract mixing, stir evenly, obtain flavoring banana essence.
3. the preparation method of flavoring banana essence according to claim 2, it is characterised in that the enzyme source is cellulase.
4. the preparation method of flavoring banana essence according to claim 3, it is characterised in that the weight of the cellulase and banana
Measuring ratio is（0.8-1.6）：100.
5. the preparation method of flavoring banana essence according to claim 4, it is characterised in that the step（2）Middle Microwave Extraction
Temperature is 40-50 DEG C, microwave power 2-3kW, extraction time 5-15min.
6. the preparation method of flavoring banana essence according to claim 5, it is characterised in that the step（4）In pass through absorption
Adsorption rate during resin is 250-300mL/min.
7. the preparation method of flavoring banana essence according to claim 6, it is characterised in that the step（4）Middle ethanol solution
Mass concentration >=95%, elution speed 100-150mL/min.
8. the preparation method of flavoring banana essence according to claim 7, it is characterised in that the step（5）Middle bath temperature
For 40-60 DEG C.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463710A (en) * | 2018-10-31 | 2019-03-15 | 恩格乐香精香料（上海）有限公司 | A kind of flavoring banana essence and preparation method thereof |
| CN110331041A (en) * | 2019-07-02 | 2019-10-15 | 宁波蒙曼生物科技有限公司 | A kind of flavoring banana essence and preparation method thereof |
| CN111733015A (en) * | 2020-06-28 | 2020-10-02 | 广西农业职业技术学院 | Extraction method of banana essence |
| CN115399467A (en) * | 2022-07-15 | 2022-11-29 | 可菲生物科技有限公司 | Prune flavor type extract essence, preparation method thereof and application of prune flavor type extract essence in baking stuffing |
| CN116726544A (en) * | 2023-06-29 | 2023-09-12 | 馨博格(广州)香精科技有限公司 | Fragrance retaining agent and preparation method and application thereof |
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| CN106722766A (en) * | 2016-11-13 | 2017-05-31 | 浙江绿晶香精有限公司 | Flavoring banana essence |
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| CN102465055A (en) * | 2010-11-08 | 2012-05-23 | 上海爱普植物科技有限公司 | Preparation method for fruit essence |
| CN104312730A (en) * | 2014-10-23 | 2015-01-28 | 西安米亿生物科技有限公司 | Method for extracting essential oil from shaddock ped |
| CN105166840A (en) * | 2015-09-29 | 2015-12-23 | 上海孔雀香精香料科技有限公司 | Banana essence |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109463710A (en) * | 2018-10-31 | 2019-03-15 | 恩格乐香精香料（上海）有限公司 | A kind of flavoring banana essence and preparation method thereof |
| CN110331041A (en) * | 2019-07-02 | 2019-10-15 | 宁波蒙曼生物科技有限公司 | A kind of flavoring banana essence and preparation method thereof |
| CN111733015A (en) * | 2020-06-28 | 2020-10-02 | 广西农业职业技术学院 | Extraction method of banana essence |
| CN115399467A (en) * | 2022-07-15 | 2022-11-29 | 可菲生物科技有限公司 | Prune flavor type extract essence, preparation method thereof and application of prune flavor type extract essence in baking stuffing |
| CN116726544A (en) * | 2023-06-29 | 2023-09-12 | 馨博格(广州)香精科技有限公司 | Fragrance retaining agent and preparation method and application thereof |
| CN116726544B (en) * | 2023-06-29 | 2024-05-28 | 青岛春田食品科技有限公司 | Fragrance retaining agent and preparation method and application thereof |
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